COCONUT-LIME HERB SOUP WITH CHICKPEAS & SUMMER SQUASH

4-5 servings, 20-30 minutes

INGREDIENTS

• 1 tbsp ghee or coconut oil

• 1 medium yellow tomato, finely diced

• 1 tsp coriander seeds, freshly ground

• 1/4 tsp turmeric powder

• 2-finger pinch cardamom powder, freshly ground

• 1–2 small garlic cloves, finely grated (optional - can also sub 1-2 inch fresh grated ginger)

• 1 small zucchini, halved lengthwise and sliced

• 1 small yellow squash, halved lengthwise and sliced

• 1 can organic cooked chickpeas, drained and rinsed

• Zest of 1 lime

• 1 (13.5 oz) can full-fat coconut milk

• 2 cups water

• 1 - 2 tbsp soy sauce or tamari, to taste

• Salt & pepper to taste

• ¼ cup chopped cilantro (including tender stems)

• 10-12 basil leaves, torn

• 3-5 mint leaves, chopped

• Juice of 1 lime, or to taste

• Extra basil, cilantro, and lime wedges for serving

• Cumin rice, steamed greens, or cooked noodles for serving (optional)

DIRECTIONS

1. Heat the ghee in a large soup pot over medium heat. Add the coriander, turmeric, and cardamom. Stir for about 30 seconds until fragrant. Add the diced tomato and a pinch of salt. Cook for 3-5 minutes, stirring occasionally, until the tomato softens and becomes jammy and concentrated.

2. Stir in the garlic/ ginger, chopped zucchini, and yellow squash with a pinch of salt. Allow the veggies to soften for another 3-5 minutes.

3. Then, stir in lime zest, coconut milk, water, and soy sauce. Simmer for about 15 minutes - making sure the veggies are cooked and tender.

4. Then, add 1/2 cup of the hot broth from the pan to a blender with the herbs - basil, mint, cilantro. Blend until smooth and then stir the mixture back into the soup and turn off the heat.

5. Season with salt and pepper to taste. Serve with a squeeze of lime, extra fresh herbs, and cumin rice (vata or pitta), steamed leafy greens (kapha), buckwheat soba noodles (kapha or vata), or rice noodles (vata or pitta)

#vata #pitta #summer #fall #onepotmeal

Notes

• I find that this dish tastes even better after sitting for 10-15 minutes off heat to let the flavors infuse more. So, I usually cook the side grain or veggie towards the end of the cooking process.

• You will be surprised how easy and delicious this meal is. Feel free to alter the amount of fresh herbs depending on your taste/ preference.

• Kaphas - reduce the amount of coconut milk, the less fat, the better for you. Also, throw in some leafy greens and load it up with veggies - green beans would be delicious in this dish.

• Why a yellow tomato? They are less acidic than red tomatoes.

• Is this meal sattvic? No, not entirely due to the garlic, tomato, and chickpeas. BUT the other ingredients help to bring more sattvic qualities to the dish - coconut, summer squash, fresh herbs, lime!